Fruit development and ripening of acerola 'Okinawa' cultivar
Acerola is a tropical fruit of great economic potential and nutrition, mainly due to its high content of ascorbic acid. Maturation is one of the most important processes during fruit development that involves changes in texture, color, flavor and aroma, as key factors. To evaluate the changes during the development cycle of acerola aiming to obtain data to determine the maturity standard, the following determinations were made: polar and equatorial diameter, mass, volume, color, pH, soluble solids (SS), titratable acidity (TA) and ascorbic acid (AA). Adjustment of regression models with application of the statistical F test were performed. The physical data increased during the development until the 19 days after anthesis. The a* value increased during ripening meanwhile the values of b* decreased. The fruits gradually acquired a yellow-reddish color. The pH values reduced, TA and SS increased during ripening. The AA content increased from day 17 after anthesis, and decreased from 23 and 25 days. It can be inferred that the early maturity and harvest date occurred respectively in 19 and 23 days after anthesis. Acerola cultivar 'Okinawa' presents high levels of AA during its development that make this fruit a promising source of vitamin C, whose cultivation and consumption should be encouraged.
Maranhão Ribeiro , C.M.C., Sousa, T.P.A., Holschuh, H.J., Ribeiro, M.T.J. de B., Silva, S. de M. and Maciel, M.I.S. (2018). Fruit development and ripening of acerola 'Okinawa' cultivar. Acta Hortic. 1198, 199-204
stages development, maturation, vitamin C